1.   Chopped parsley and sliced scallion tops, for garnish.

2.   Fold in the beans, sliced scallions, jalapeno pepper, if using, black pepper to taste and vinegar.

3.   Garnish with additional sliced scallions, if desired.

4.   Garnish with the parsley and sliced scallion tops.

5.   Garnish with sliced scallions and chopped peanuts.

6.   Ladle chowder into cups and sprinkle with sliced scallions.

7.   Most cooks garnish egg drop soup with sliced scallion greens, but I prefer something sweeter to complement the crab.

8.   Sprinkle generously with sliced scallions.